发酵红杏饮料配方及工艺研究

Formulation and Process Research of Fermented Apricot Drinks

以鲜榨庆阳大红杏汁为原料,选用活性干酵母为菌种,通过研究酵母接种量、发酵时间、发酵温度等因素对红杏饮料品质的影响,确定最佳的技术参数。结果表明,发酵红杏饮料的工艺为发酵p H值3.5,发酵温度36℃,发酵时间16 h;发酵红杏饮料的最佳配方为活性干酵母4%,蔗糖4%,柠檬酸10%,果胶酶1.1‰,其他材料为0.02%D-异抗坏血酸钠、葡萄酒酵母和果酒酵母。

Developed a fermented beverages of red apricot juice saccharomycetes. Taking fresh apricot juice where original of Qingyang China as a raw material and using active dry yeast as a strain in the formula. By studying the influence of factors that include yeast inoculation quantity,fermentation time,fermentation temperature on the apricot juice quality to determine the best technical parameters. The experimental results show that：fermentation p H is 3.5,fermentation temperature is 36 ℃,fermentation time for 16 hours. The best formula of fermented beverages is listed：4% active dry yeast,4% sucrose,10%citric acid,1.1‰ pectinase and other materials：0.02% D-ascorbic with Na,wine yeast,fruit wine yeast.